From Chef McMahon’s Notes
According to the chef, one of the earliest recipes for bread pudding was found in Eliza Smith’s The Complete Housewife, which dates to 1727. Bread pudding provided a way to use up leftover bread to make a warm and comforting dessert. Some early recipes used rice, thus the emergence of rice pudding. Contemporary versions of bread pudding call for the addition of whiskey.
Jordan Bush Notes
I used thick slices of bread. If you do the same, I’d advise that you double the recipe for the custard, as the bread really absorbs it. Also, I used Kerrygold Pure Irish Butter in the recipe. It’s readily available in local stores (I found it at Stauffers).
Preparation: 30 minutes
Cooking Time: 30 minutes
Note: amounts reflect American measures
- 1-3/4 Tbsp. milk
- 1 cup double (heavy) cream
- 1 tsp. (to taste) freshly ground cinnamon
- 1 tsp. (to taste) freshly grated nutmeg
- 3 eggs
- 1/3 cup caster (superfine) sugar
- 4 Tbsp. butter, plus extra for greasing the dish
- 10 slices of soft white bread
- 1/2 cup sultanas (golden raisins)
- Confectioners’ sugar, for dusting
Grease an oven-proof dish.
Preheat the oven to 180°C/350°F/Gas Mark 4.
Put the milk and cream into a small pan over a medium heat and add the cinnamon and nutmeg. Bring to the boil. Then remove from the heat.
Whisk the eggs with the sugar in a mixing bowl and pour the mixture over the custard. Stir to combine
Butter the bread on both sides and lay the slices in the prepared dish, in layers with the sultanas (golden raisins). Pour the custard over the bread and allow to stand for 30 minutes.
Bake the pudding in the preheated oven for 25 minutes, until golden brown and the custard has set. Before serving, dust with a little icing (confectioners') sugar.